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Amazing 3-Step Sweet Potato Gnocchi Secrets

sweet potato gnocchi
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Make soft, fluffy sweet potato gnocchi from scratch. This recipe focuses on simple steps to achieve a tender texture. We pair the delicate gnocchi with a rich, nutty brown butter sage sauce for a perfect autumnal dish.

Ingredients

Scale
  • 1 pound sweet potatoes, baked or roasted
  • 1 cup all-purpose flour, plus more for dusting
  • 1 large egg yolk
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter
  • 12 fresh sage leaves
  • Pinch of nutmeg (optional)

Instructions

  1. Scoop the sweet potato flesh into a bowl. Mash it well until completely smooth. You need about 1.5 cups of smooth puree.
  2. On a clean surface, create a mound with the sweet potato puree. Make a well in the center.
  3. Add the egg yolk and salt to the well. Sprinkle half of the flour over the mixture.
  4. Gently mix the ingredients using your hands or a bench scraper, slowly incorporating the flour until just combined.
  5. Add the remaining flour gradually, mixing until a shaggy dough forms. Do not overwork the dough; stop mixing as soon as it comes together.
  6. Lightly flour your work surface. Knead the dough very briefly, just 3 or 4 times, until it forms a smooth ball.
  7. Divide the dough into four equal pieces. Roll each piece into a long rope, about 3/4 inch thick.
  8. Use a knife or bench scraper to cut the ropes into 3/4-inch pieces to form the gnocchi.
  9. (Optional) Roll each piece over the back of a fork or a gnocchi board to create ridges. Place finished gnocchi on a lightly floured baking sheet.
  10. Bring a large pot of salted water to a boil.
  11. Cook the gnocchi in batches. Drop them into the boiling water. They are done when they float to the surface, which usually takes 2-4 minutes.
  12. While the gnocchi cooks, melt the butter in a large skillet over medium heat.
  13. Add the sage leaves to the butter. Cook, swirling the pan gently, until the butter foams, turns golden brown, and smells nutty. The sage leaves will become crisp.
  14. Use a slotted spoon to transfer the cooked gnocchi directly into the skillet with the brown butter sauce. Add a splash of the pasta water if the sauce seems too thick.
  15. Toss gently to coat. Serve immediately with crisp sage leaves on top.

Notes

  • Bake sweet potatoes until very soft for the best texture. Skip boiling them, as this adds too much water.
  • Use cake flour instead of all-purpose flour for an even lighter, more pillowy result.
  • Keep the dough cool; if it gets too warm, the gnocchi may become sticky.
  • For a dairy-free option, substitute the butter with high-quality olive oil or vegan butter.

Nutrition

Find it online: https://savoryskies.com/easy-sweet-potato-gnocchi-brown-butter-sauce/